BLACK-EYED PEA SOUP WITH GREENS AND HAM

BLACK-EYED PEA SOUP WITH GREENS AND HAM image

Yield 12 or 6 first course or main

Number Of Ingredients 11

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1 cup fresh black-eyed peas
8 ounces mustard greens, torn into bite-size pieces (8 cups packed)
8 ounces collard greens, torn into bite-size pieces (6 cups packed)
1 tablespoon bacon drippings or olive oil
1/2 cup diced ham
1 cup chopped onion
1 cup chopped peeled carrot
1 cup chopped celery
1 garlic clove, minced
8 cups chicken stock or canned low-salt chicken broth
1 bay leaf

Steps:

Place black-eyed peas in medium saucepan with enough cold water to cover by 3 inches. Bring to boil. Cover and remove from heat. Let stand 2 hours. Drain. Return black-eyed peas to pot. Add enough cold water to cover; boil until tender, about 30 minutes. Drain. Bring large pot of water to boil. Add mustard greens and collard greens; boil 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain. Heat bacon drippings in heavy large pot over medium-high heat. Add ham; saute until brown, about 4 minutes. Add onion, carrot, celery and garlic; saute 8 minutes. Add stock, bay leaf, black-eyed peas and greens and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill. Bring to simmer before continuing.) Ladle soup into bowls and serve.